RecipeMuncher

There’s something magical and fascinating about puff pastry and the way the buttery dough rises up to form crisp, golden layers of which there are anywhere between 513 up to 1459. This week I’ll be learning for a second time in my life how to make puff pastry from scratch. I first made it at the Pacific Culinary Institute in Vancouver. It was time-consuming work requiring what seemed like endless rolling combined with deft handling of the dough. And, then there was the butter. Oh so much of (...)